Jalapeno and Monterey Jack Frittatas
Breakfast and Brunch - Nancy N Wilson
NOTE: This must be cooked in two batches.
- 12 lg eggs
- 2 tbsp jalapeno peppers, minced
- Salt to taste
- 3 tbsp butter
- 1 1/3 cup Monterey Jack Cheese, grated
- Jalapeno peppers, diced
- 1 med avocado, sliced and sprinkled with lemon juice
- 12 whole black olives, pitted
- 2 tbsp scallions or green onions, thinly sliced
- 1/4 cup sour cream
Adapted from google.com
Preheat the broiler. Place 6 of the eggs with 2 tbsp of water and 1 tbsp of the minced jalapeno peppers in a small bowl and beat until well blended. Season with salt to taste. Over high heat melt 1 1/2 tbsp butter in a 10" nonstick skillet. Heat until butter is foaming, but not browned. Tip the pan to coat the bottom and sides well with the butter. Pour in the egg mixture and stir once with a fork. Cook over medium-high to high heat until the edges begin to set.
Gently pull the edges of the eggs away from the sides of the pan so that the uncooked eggs flow under the cooked edges. Continue with the process until most of the liquid is set. the surface of the frittata should still be slightly runny. Sprinkle the frittata with 2/3 cup of the cheese. Place it under the hot broiler until the cheese melts and is lightly browned; about 1 minute. Divide the frittata in half and slide onto 2 warmed serving plates.
Garnish with the peppers, avocados, olives, scallions and sour cream. Serve at once. Repeat the process with the remaining ingredients.